Hatsukokoro Saihyo SG2 Damascus Santoku 180mm (BLACK SERIES)

Hatsukokoro , Saihyo Black Series

The Saihyo (translates as "Diamond Dust") These laser thin knives are finished with a dazzling suminagashi Damascus finish wrapped about an SG2 stainless steel core. The jet black Kurozome finish is contrasted by a brightly polished nickel damascus suminagashi pattern which is slightly golden in colour.
This knife line is perfect for someone looking for a nimble stainless steel knife, with a fantastic fit and finish that will be a stunning addition to any knife magnet.

The Saihyo series originates from Seki, Japan—a city renowned globally as a hub for knife craftsmanship. Famous for hosting the Seki City Cutlery Festival, this region attracts knife enthusiasts from across the globe. These knives feature a slightly convex grind and an ultra-thin profile, securing their place among the finest laser-class blades. Crafted with SG2 steel, they offer exceptional durability, edge retention, and ease of use.

The striking suminagashi Damascus cladding enhances their appeal, with intricate patterns that make these knives an extraordinary gift. 

**Knife Specs:**

Brand: Hatsukokoro

Knife Type: Santoku

Blade Construction: Damascus

Grind: Double-edged Blade (50/50 Grind)

Hagane (Core Steel): R2/SG2

Jigane (Cladding): Nickel Damascus

Hardness: 63 HRC

Blade Length (heel-to-tip): 180mm (7.1")

Blade Height (at heel): 43mm

Spine Thickness Above heel: 1.9mm

Spine Thickness at Tip : 0.4mm

Weight : 130g

Handle Shape: Full Ebony (Octagonal)

**Care Instructions:**  

SG2 stainless steel is a premium powdered steel known for its exceptional hardness, edge retention, and resistance to corrosion, making it a top choice for high-performance kitchen knives. To maintain SG2 stainless steel knives, it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.